We’re in the first peak of tax season so quick meals are key. And given how cold and snowy it’s been, comfort food is a definite must. We’re lucky it’s not as bad as the winter in the midwest last winter but you get to a point that cold is cold.
I’ve seen several pins and references to loaded baked potato soups. The idea really sang to me so I thought I’d come up with my own recipe for this soup.
I cubed up a couple of red skin potatoes and covered them with homemade chicken stock. Cover, bring to a boil, then reduce to a simmer until the potatoes are tender and cooked.
In a separate skillet cook up some streaky bacon, scallions, garlic, mushrooms, and thyme. To hold up in the soup the bacon needs to be on the crispy side.
Once the potatoes are cooked through use an immersion blender to blend the potatoes until they are smooth. Sprinkle a teaspoon or two of red pepper flakes into the soup.
Add a cup of cream and the bacon mixture and warm through again. Season with salt and pepper.
Top with shredded cheese, sour cream, and some chives.
A good stick to your ribs soup! It was even better the next day with the flavour of the red pepper flakes really coming through. And it did the trick for pushing back winter.